Italian Celebration Cake

Italian Celebration Cake

Nothing says celebration like fruit, chocolate, and liqueur! Celebrate a new tradition with friends at the next dinner party with this dessert. Buona torta!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium280 mg12% DV
Total Carbohydrates63 g21% DV
Dietary Fiber1.0 g4% DV
Sugars31 g
Protein7 g
Vitamin A10% DV
Vitamin C4% DV
Calcium0 mg10% DV
Iron6% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium280 mg12% DV
Total Carbohydrates63 g21% DV
Dietary Fiber1.0 g4% DV
Sugars31 g
Protein7 g
Vitamin A10% DV
Vitamin C4% DV
Calcium0 mg10% DV
Iron6% DV
  • 1-3/4 cups ricotta cheese (15 oz. container) , well drained
  • COCOA-MOCHA FROSTING (recipe follows)
  • 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 3 tablespoons candied fruit
  • 1 frozen loaf pound cake (16 oz.), thawed
  • 3 tablespoons orange flavored liqueur *

Directions

  • 1. Slice top and end pieces from pound cake to form rectangle; cut slices crosswise to form 3 equal layers. Sprinkle top of each layer with liqueur; set aside.
  • 2. Place sieve over top of medium bowl; using rubber scraper, press ricotta cheese through sieve. Fold in candied fruit and chocolate chips. Place bottom cake layer on heavy duty foil; spread evenly with half of cheese mixture. Place second cake layer over cheese mixture; spread with remaining cheese mixture. Top with third cake layer. Press down lightly on layers; wrap tightly in foil. Refrigerate 3 to 4 hours or overnight.
  • 3. Prepare COCOA-MOCHA FROSTING. Unwrap assembled cake; place on serving plate. Cover top and sides with frosting; serve immediately or cover and refrigerate overnight. Cut into slices; Cover; store leftovers in refrigerator. Makes 12 servings.
  • *Note: Orange juice can be substituted for liqueur.
  • COCOA-MOCHA FROSTING
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3 tablespoons warm water
  • 2 teaspoons powdered instant coffee
  • 2-1/2 cups powdered sugar
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa
  • Beat butter in medium bowl until creamy. Combine water and instant coffee in small cup; stir until dissolved. Stir together powdered sugar and cocoa; add alternately with coffee mixture, beating until smooth and creamy. About 2 cups frosting.
Ingredients sitting on a table

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